Stufato of Swordfish and Shellfish (Hl)
| Yield: | 6 Servings |
| Categories: | Seafood |
| 1/4 | c | Extra virgin olive oil |
| 5 | Cloves garlic; crushed | |
| 5 | lb | Assorted shellfish; mussels, clams, razor, clams, snails, etc., washed well under cold water |
| 1 1/2 | lb | Swordfish steak; without skin, center cut is preferable |
| Salt and freshly ground black pepper, to taste | ||
| 1/2 | sm | White onion; chopped |
| 15 | Black olives; pitted | |
| 1 | lb | Plum tomatoes; peeled, seeded and diced |
| 1 | Sprig fresh rosemary | |
| 2 | tb | Chopped fresh italian parsley |
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